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Instant Pickled Wood Fired Roasted Chilies

Nov 09, 2015

As a topping, Instant Pickled Wood Fired Chilies is the hot new thing here at Casa Ingles Pizzeria. Each batch has a slightly different flavor. The last round I did with Fresno chilies were sitting on top of a fresh mozzarella pizza with La Quercia prosciutto and a little of their Nduja (prosciutto spread), and finished with dressed baby arugula, and the chilies added a nice spicy sweetness, but also hinted at a lemony note... Read More

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A Girl and Her Dragon – Quest Night

Nov 04, 2015

It was a few months after the conference that I found myself contentedly looking over my progress. The applications were submitted, the oven was built and beautiful, so is it really any surprise that I overlooked one eensy weensy detail? Because of a series of comical/endlessly frustrating/I-am-beginning-to-understand-the-attraction-of- anarchy regulatory delays, I hadn’t actually made any pizza (without professional supervision) yet. Easy thing to overlook, right? RIGHT? And my first event was rapidly approaching. Of course I... Read More

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Gluten-Free Pizza Dough

Nov 02, 2015

Pasta and bread are my two favorite foods, so it was with a certain amount of skepticism that I agreed to try Caputo’s new gluten-free flour. Once I got over the significant textural differences in the dough, I was impressed to taste a crunchy crust with a nice bit of chew. Since there’s no wheat to impart flavor to the dough, you might want to consider adding some fresh herbs... Read More

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The Fire Within Mobile Pizza Conference – Day 3

Oct 28, 2015

The Fire Within mobile pizza Conference, attended by guest blogger, Kylie before the dragon wagon was born. Day 3 of 3 of the pizza workshop. Another breakfast of cinnamon buns and my new favorite fruit: pineapple before a short lecture on branding and the event we’ve all been waiting for: trust falls. No, seriously, it’s pizza time! We get a quick lesson from some Brava employees, who make it look... Read More

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Wood Fired Oven Pot Holder

Oct 23, 2015

Many wood fired oven enthusiasts make more than pizza in their ovens and a favorite cooking accessory is a cast iron skillet.  Peter Reinhart, Todd Fisher and Brigit Binns all used Lodge cast iron skillets in their cooking demonstrations at the Forno Bravo Expo this year.  Peter cooked a melody of seafood in the skillet first, then cooked the pizza dough and added the seafood as topping to the pizza.... Read More

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Quick Dough

Oct 05, 2015

What happens when you are missing an ingredient or two? What if you do not have the time you need to make your dough? Read More

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Roasted Tomato and Gulf Shrimp on Sweet Cream Grits

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Chef Todd Fisher, head chef at Tarpy’s Roadhouse in Monterey, CA. Roasted Tomato & Gulf Shrimp on Sweet Cream Grits 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Dish CuisineSeafood Servings 4 people Servings 4 people Roasted Tomato & Gulf Shrimp on Sweet Cream Grits 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print... Read More

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The Stella Nutella

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA. Ricotta Nutella Caramel Using your favorite pizza dough, spread the Nutella evenly, cover with ricotta and pour caramel over the top.  Fold the dough over in half, close edges and bake as a calzone.  Finished with caramel, cinnamon, sugar and sea salt. Read More

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The Volcano

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA. Bianco DiNapoli Rustic Crush Tomatoes Mozzarella Spicy soprasetta Jalapeño peppers Oven-roasted pineapple Red pepper olive oil Using your favorite pizza dough, spread the Bianco DiNapoli tomatoes evenly, cover with generous amount of mozzarella, tear bite-size amounts of soprasetta, sprinkle jalapenos evenly, lay oven-roasted pineapple slices... Read More

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